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Chocolate Cake (Almond Flour)

almondflourchocolatecakeThis tender and fluffy almond flour chocolate cake is sweetened with a touch of honey. It's moist and so delicious, and it's also very easy to make - simply mix the ingredients in one bowl, pour into a greased pan and bake.

½ Tbsp. unsalted butter
4 large eggs
½ cup pure honey
1 Tbsp. pure vanilla extract
1 cup almond flour, finely ground (4 oz)
½ cup unsweetened cocoa powder (not Dutch processed)
1 pinch sea salt
½ tsp. baking soda

Preheat your oven to 325°F (165°C/140°C fan, Gas Mark 3). Grease a nonstick 8" cake pan with soft butter. You can also use a well-greased 9" ceramic or glass pie plate.

In a large mixing bowl, whisk together the eggs, honey and vanilla extract. Gradually whisk in the almond flour and cocoa powder. Finally, whisk in the salt and baking soda. The batter will be fairly thin.

Pour the batter into the prepared pan. Bake until the center is set and a toothpick inserted in it comes out clean, about 30 minutes.

Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve. Keep the leftovers in the fridge, in an airtight container, for up to a week.

Makes 8 servings.

Cook's Notes:

  • I use Bob's Red Mill super-fine almond flour.
  • Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could use 1 Tbsp. of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired.
  • I recommend, for best results, that you measure the almond flour by weight and not by volume. This is always true when baking and it's especially true when baking with almond flour.
  • Since this recipe relies on baking soda as a leavening agent, you should use natural cocoa powder, and not Dutch-processed cocoa powder. Dutch-processed cocoa powder is not acidic so it won't react with the baking soda and the cake will be flat rather than fluffy.
  • If using the sugar-free honey suggested above, a slice of this cake should have around 164 calories, 7 grams of carbs, and 4 grams of fiber. The sodium content will increase to 194 mg per slice.